Aside from the taste, one of the great things about this teriyaki tofu and noodle recipe is that you use the same dish to marinate and then bake so there's less clean up. The tofu is cooked perfectly and the noodles soak up all that flavor from the marinade as they cook.
A great dish for when you're having company over for dinner because you can marinate the tofu earlier in the day and then pop it in the oven to cook up while you do other things. I love a good hands free dinner!
Serve with steamed vegetables such as broccoli, green beans or bok choy for a delicious and simple meal.
Table of Contents
- vermicelli rice noodles - we like to use this brand of Cathay noodles, but the important thing is that they be the thin noodles or your cooking time may vary.
- ginger - we prefer to use fresh ginger in this recipe. If you don't have it you can skip it entirely or use ¼ teaspoon dried ginger.
- soy sauce - substitute tamari to keep this recipe gluten-free
- hot sauce - we typically use chili garlic or sambal oelek, but you could use sriracha or even some dried red pepper flakes.
- tofu - use firm or extra-firm tofu that has been pressed to remove the water. Here are instructions on how to press tofu without a tofu press if you need them.
- sesame oil
- green onions
- brown sugar
Step By Step Instructions
In a large 13 x 9 baking dish stir together 1 ½ cups of very hot water and brown sugar together until the sugar dissolves. Then mix in the soy sauce, sesame oil, ginger, garlic, and hot sauce until combined.
Slice your tofu block into six equal pieces and add them to the pan and allow to marinate for at least 30 minutes, flipping over halfway through. If you're in a time crunch you can skip the marinating step.
Preheat your oven to 400 degrees and bake the tofu for 25 minutes. Remove from the oven and transfer the tofu to a plate to rest.
Stir the green onions into the marinade in the pan along with another 1 ½ cups of hot water. Then lay the noodles in the pan and flip them over once to coat both sides with sauce. Press them down as flat as possible, however they won't be completely submerged.
Bake for 10 minutes and then stir the noodles around to separate. At this point they should be covered by the sauce. Push down any noodles that are sticking up or they will remain crunchy.
Place the tofu on top of the noodles and return to the oven. Bake for an additional 5 minutes.
Garnish with red chili peppers, additional green onions and sesame seeds.
Frequently Asked Questions
Pressing the tofu removes the excess water and allows the tofu to soak up more of the marinade resulting in a more flavorful dish. If you're like me and don't own a tofu press, follow these instructions on how to press tofu without a press.
I've only tested this recipe with the thin rice noodles called for in the recipe. Other noodles may require more liquid or a longer cooking time, so unless you're feeling experimental I wouldn't substitute.
Storing and Freezing
Leftovers of the teriyaki tofu and noodles keep well in the fridge for up to three days in an air tight container and can be reheated in the microwave.
I wouldn't attempt to freeze this dish.